Let’s say you’re having a party. Let’s say between 40 and 50 hungry people are coming. Let’s say you decided that you were going to make all finger food because you a) wanted to challenge yourself a bit, b) you like finger food, and c) you just can’t bear to put out Costco plastic forks for people to use only to be thrown away en masse at the end of the evening. (We can put paper plates and napkins in our yard waste containers here in Seattle.) Let’s say you needed at least one dish that was easy, looked pretty, and you knew people would gobble up. Enter tortellini skewers.

This is not rocket science. You boil up storebought tortellini and skewer it with a stick. The secret here is two fold. That little leaf of basil you see tucked between each noodle adds color and a burst of flavor (this was my touch – you’re welcome, Martha.) And the sauce, which is not pictured, is one of those that taste far better than it’s components would suggest (although they are good components.) Yes, the tortellini needs to be cooked and skewered just before serving but the sauce can be made the day before, the boiling takes no brain power, and you can let your mom do the assembling. Thanks Mom!

1. In a small mixing bowl, combine the crème fraiche, Parmesan cheese, lemon zest, lemon juice, garlic cloves, and salt and pepper to taste. Set the dip aside until ready to use. (DT: Can be one day ahead. Cover and refrigerate. Bring to room temperature before using.)

2. Bring a large pot of salted water to boil and cook the tortellini until just tender. Drain the pasta and sprinkle with olive oil to prevent sticking.

3. Put 2 tortellini on small, 6-inch skewers with one leaf small leaf or one large folded leaf basil. Serve with dipping sauce.

I posted these at the beginning of the summer.
I put a cherry tomato, basil leaf and artichoke heart with a tortellini on each skewer and dressed them in a vinaigrette.
It was a very popular and simple appetizer.

[...] dish, or get creative like fellow fantastic food blogger Dana from Dana Treat does and put them on skewers and turn them into finger food! The last step is to figure out a creative dipping sauce to use! [...]

My daughter and I just served these up yesterday as an appetizer for my other daughter’s baby shower and they were a big hit! I knew they would be and we had saved this recipe for just this event. We ended up tossing the tortellini in a balsamic vinaigrette first, which gave just a nice extra hint of flavor (dipping sauce on a white carpet was a little scary). The only problem – a nice one – was that several ladies thought it was a floral arrangement. That’s what we get for putting them in a pretty vase.

I just wanted you to know, Dana. You touch many lives in many ways – all delectable.

hi Dana… I’m making these for a friend’s grad from med school and 30th birthday (can you say “hello adulthood”)… I too want to know: will they dry out if made too far in advance. It’s a crowd of 60 so any advance prep is a bonus.